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Dairy Free Chicken Pie

Prep Time 50 mins
Cook Time 40 mins
Total Time 1 hr 30 mins
Course Main Course
Cuisine British
Servings 6 people


  • 4 leeks, sliced
  • 4 sprigs fresh thyme, stalks removed
  • 1 tablespoon olive oil
  • 250 g baby chestnut mushrooms, halved
  • 4 chicken breasts, diced
  • 50g plain flour or gluten-free flour
  • 250 ml chicken stock
  • 150 ml dairy free cream alternative
  • 1 pack puff or shortcrust pastry
  • 1 egg beaten, to glaze (optional)


  • Preheat the oven to 180C.
  • In a large saucepan, fry the leeks and thyme in oil until softened.
  • Add the mushrooms and chicken and cook until the chicken is browned.
  • Add 50g flour and stir well to combine.
  • Season with salt and pepper and stir in 250ml chicken stock and 150ml dairy free cream alternative.
  • Pour the mixture into a pie dish.
  • Roll out the pastry and place on top of the pie.  Cut to fit with scissors - remember the pastry will shrink as it cooks so be generous.  Cut a cross in the middle and brush with the beaten egg, if using.
  • Bake in the oven for 30-40 minutes, until the pastry is golden.
Keyword dairy free, gluten free